Wednesday, May 4, 2011

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken breasts, cooked and cut into bite-sized pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1 teaspoon ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4-ounce) can cream-style corn
1 (4-ounce) can diced green chilies, undrained
1/4 teaspoon Tabasco sauce
Pico de gallo
Tortilla chips

In a large saucepan, sauté onion and garlic in butter until translucent. Dissolve the bouillon in hot water.  Add to pan along with cumin; bring to a boil.  Reduce heat, cover, and simmer for 5 minutes.  Add half and half, cheese, corn, chilies, and Tabasco sauce.  Cook and stir over low heat until the cheese is melted.  Garnish with cilantro, pico de gallo, and tortilla chips, if desired.

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